Now Open: Miss Likklemore’s

Miss Likklemore's
Photo credit: Paula Wilson

TORONTO — Miss Likklemore’s, Scale Hospitality’s newest upscale Caribbean-inspired restaurant, is now open at 433 King Street West in Toronto. The 65-seat restaurant includes an intimate 12 seat private dining room, an open concept kitchen and an outdoor patio.

Originally founded by Darren Hinds (of The Good Son) and Lonie Murdock as a pop-up on Queen West in 2018, the concept is destined to leave a mark on Toronto’s dining scene with a highly elevated menu that takes inspiration from all regions and influences of Caribbean cuisine. Now, restaurateur Hanif Harji and partners Hinds and Murdock have found a permanent home for the concept.

Designed by Block Pan Studios, the interior exudes boutique Caribbean elegance, showcasing a rustic, fun and vibrant feel. Weathered herringbone wood flooring and antique lighting fixtures cast against a pallet of rich forest green wood paneling add to the ambiance. Leathers, velvets and lush-patterned fabrics create a sense of comfort, with each element tied together with a collection of art sourced directly from the islands.

The menu, developed by head chef and partner Murdock in collaboration with corporate executive chef Ted Corrado and corporate chef Zach Albertson, is comprised of shareable appetizers and family-style plates and sides, including Sea Bream Crudo, Likkle Patties, Crab XO and Miss Edna’s Whole Smoked Jerk Chicken. Additionally, the restaurant holds the largest collection of 100-plus premium rums from Barbados to Montserrat and beyond.

“Our mission was to honour and shine a bright light on the beauty of the Caribbean food and culture that we love and admire through fine fare, eclectic music and an inviting room with relaxed but thoughtful service,” says Harji, CEO and founder of Scale Hospitality.

“My passion for Caribbean cuisine and culture has always driven me to find a way to express it in the most unique way possible, while paying homage to its culture, flavours and regions. I’ve always believed that an upscale interpretation of these favourite foods that I grew up on would benefit Toronto’s culinary landscape,” says Hinds.

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